Directions

1) In a small saucepan, dissolve the bouillon in boiling water. Keep the broth warm on the lowest heat possible.

2) In a new heavy-bottomed saucepan, melt margarine, then stir in the flour with a wooden spoon. Cook over medium-low heat stirring constantly until the mixture is deep golden brown and toasty, 6-8 minutes.

3) Stir in the shallots and garlic, coating with the sauce, and cook, stirring constantly, for 5 minutes. It will be a thick paste. Stir in celery and cook for another 3-4 minutes.

4) Pour the hot veggie bouillon into the roux and stir with a wire whisk (or a fast-moving fork!).